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Wednesday, January 26, 2011

Composition of cow and buffalo milk at a glance


Composition of cow and buffalo milk at a glance

Constituent
Cow milk
Buffalo milk
In percentage
Water
86.50
83.18
Fat
4.39
6.71
Protein
3.30
4.52
Lactose
4.44
4.45
Total solids
13.50
16.82
Solids Not Fat
9.11
10.11
Ash
0.73
0.80
Calcium
0.12
0.18
Magnesium
0.01
0.02
Sodium
0.05
0.04
Potassium
0.15
0.11
Phosphorous
0.10
0.10
Citrate
0.18
0.18
Chloride
0.10
0.07
Ca : P Ratio
1.20
1.80
Cholesterol
Triglycerides
The emulsifying power of buffalo milk fat is better because of a higher percentage (50%) of butyric acid (CH3CH2CH2COOH) having triglycerides contrasted to only 37% in cow milk. This is the reason for higher yield of butter and ghee geared up from buffalo milk. The higher percentage (9-12%) of high melting triglycerides provides a larger grain size (fat) which in turn imparts a grainy touch to ghee gained from buffalo milk. Aside from this, buffalo milk ghee is less prone to hydrological rancidity than cow milk ghee.
Cholesterol
Buffalo milk includes less cholesterol (total cholesterol 275 mg and free cholesterol 212mg per 100 g of fat) compared to cow milk (total cholesterol 330 mg and free cholesterol 280mg per 100 g of fat) and more tocopherol (334.21 µg per kg for buffalo and 312.3µg per kg of cow milk). Due to high peroxidase activity, buffalo milk can be potted naturally for a longer age. Buffalo milk consists of more calcium, better calcium: phosphorous ratio and less sodium and potassium than in cow milk which makes it a better dietary increment for toddlers.

1 comments:

breast cancer treatment said...

Great posting!! but there are very shortage of pure milk... Thanks for sharing